TY - JOUR

T1 - Sous-vide cooking of meat

T2 - a Maillarized approach

AU - Ruiz Carrascal, Jorge

AU - Roldán, Mar

AU - Refolio, Francisco

AU - Pérez-Palacios, Trinidad

AU - Antequera, Teresa

PY - 2019

Y1 - 2019

N2 - Sous-vide cooking of meats has been a game changer for most restaurants and foodies all around the world, allowing very tender textures of tough cuts and enabling a perfect control of doneness. However, sous-vide cooked meat lacks strong browning on the surface and roasted flavour notes. Chefs have traditionally use a two stage procedure to overcome this problem, with a more intense cooking method either before or after sous-vide. However, there is a lack of knowledge about the consequences on cooked meat quality parameters, such as cooking loss, water content, colour formation or flavour development. In this study we showed the consequences on these parameters of cooking lamb loins by coupling oven roasting and sous-vide cooking in two possible combinations: sous-vide followed by oven roasting (SV/O) or oven roasting before sous-vide (O/SV). The differences were not so marked, with the exception of a more intense surface browning and lower rate of oxidation to Maillard compounds in SV/O. The potential use of adding reducing sugars to sous-vide cooked meats to promote Maillard reactions is also discussed.

AB - Sous-vide cooking of meats has been a game changer for most restaurants and foodies all around the world, allowing very tender textures of tough cuts and enabling a perfect control of doneness. However, sous-vide cooked meat lacks strong browning on the surface and roasted flavour notes. Chefs have traditionally use a two stage procedure to overcome this problem, with a more intense cooking method either before or after sous-vide. However, there is a lack of knowledge about the consequences on cooked meat quality parameters, such as cooking loss, water content, colour formation or flavour development. In this study we showed the consequences on these parameters of cooking lamb loins by coupling oven roasting and sous-vide cooking in two possible combinations: sous-vide followed by oven roasting (SV/O) or oven roasting before sous-vide (O/SV). The differences were not so marked, with the exception of a more intense surface browning and lower rate of oxidation to Maillard compounds in SV/O. The potential use of adding reducing sugars to sous-vide cooked meats to promote Maillard reactions is also discussed.

KW - Browning index

KW - Long-time low-temperature

KW - Sensory

KW - Sous-vide

KW - Volatiles

U2 - 10.1016/j.ijgfs.2019.100138

DO - 10.1016/j.ijgfs.2019.100138

M3 - Journal article

AN - SCOPUS:85061334558

VL - 16

SP - 1

EP - 5

JO - International Journal of Gastronomy and Food Science

JF - International Journal of Gastronomy and Food Science

SN - 1878-450X

M1 - 100138

ER -